This is strikingly similar to another salad recipe I've been using for a few years--"Quinoa, Corn, and Bean Salad". If anyone's interested in that variation, just substitute a cup of quinoa for the grains, add some chopped tomatoes and celery, and to the dressing add about a tbsp fresh squeezed lime juice and a few tsps of honey--there you pretty much have it. When I made Kerry's version I used quick-cooking barley so I was able to cook it with the rice, a huge time-saver. I did double the vinegar, halve the oil, and I added some lime juice + honey--if you love lime like I do it really adds zip, and the honey takes away any bitterness. I can't get enough of this salad, and I'm so glad to have a variation of an old standby!
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This is strikingly similar to another salad recipe I've been using for a few years--"Quinoa,...